Amber Roasted Chicken
Everyone loves roasted chicken, and this one will take top spot. This dish is inspired by a Peruvian rotisserie chicken that Chef Anthony often ate when he lived in Queens, NY. It’s absolutely one of the simplest ways to prepare chicken but full of flavor and super moist. Have fun dipping bites of boneless chicken in the zippy green chili sauce, then enjoy sides of red beans and mashed yucca.
Nutritional facts
Protein
35g
Carbs
56g
Calories
690kcal
Fat
36g
Ingredients
Hatch Chili, Modelo Beer, Pepper, Chile, Aji amarillo, Puree, Chicken Thigh, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Vegetable Base, Onion Powder, Garlic Powder, Black Pepper, Cilantro, Garlic, Red Kidney Beans, Agave Syrup, Sugar, Onion, Kosher Salt, Yuca Cassava, Mayonnaise, Sofrito, Pickled Jalapeno Peppers, Canned Tomato
Contains eggs, cereals containing gluten, soybeans, celery.
Reviews
4.0
Based on 295 reviews
Matthew · 07/18/25
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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